Lemon Ricotta Pancakes with Blueberry Sauce

I made a yummy breakfast today, since it's Memorial Day.  Holidays require extra-special breakfasts.  I "slept in" (8 a.m.), did X2-Core, and then made pancakes.  I decided that these were more exciting than the traditional Memorial Day dinner we'll be having later.  I found this recipe on Pinterest (shocker, isn't it?), from Two Peas & Their Pod (they have lots and lots of tasty-looking recipes that I want to try).  Anyways, I really like lemon & blueberry together so I was pretty excited to try these puppies out.  And, they were pretty scrumptious.  I might have added a hint more lemon, but otherwise, I wouldn't change much.  The ricotta made them very fluffy and wonderful.  I kind of thought my brother would complain (he's more of a traditional buttermilk pancake guy), but he liked them too.  I got a baker's dozen out of the recipe, and blueberry sauce to spare...that'll probably wind up on some plain Greek yogurt.  YUM! 

Lemon Ricotta Pancakes

(courtesy of Two Peas & Their Pod)

Ingredients:

1 1/4 c all-purpose flour

3 TBSP granulated sugar

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 c ricotta cheese (I used fat-free)

1 large egg

2 large egg whites

1/2 c fresh lemon juice*

2 tsp grated lemon zest

1 TBSP canola oil (I used unsweetened applesauce)

Directions:

In a large bowl, whisk together all the dry ingredients.  In a medium bowl, whisk together all the wet ingredients and lemon zest.  Gently fold the wet mixture into the dry mixture until the flour disappears.  Make sure not to over mix.  The batter should be thick.  Cook on a griddle or a non-stick skillet like you would other pancakes. 

Blueberry Sauce

Ingredients:

1 1/2 TBSP fresh lemon juice*

1 1/2 tsp cornstarch

2 cups fresh or frozen blueberries 

2-3 TBSP granulated sugar

2 TBSP water

Directions:

In a small bowl, combine the lemon juice and cornstarch.  In a medium saucepan, combine blueberries, sugar, and water.  Bring to a boil over high heat.  Reduce to a simmer and stir in lemon juice and cornstarch mixture.  Stir until the sauce is slightly thickened.  Cover to keep warm and set aside.  Once your pancakes are ready,  scoop some sauce on top!

*I got all the lemon juice I needed from 2 large lemons